Roasted Vegetables with Marinated Pork Steak

A friend from work asked me to start posting my recipes when I put this photo on Facebook this last week, which prompted me to begin blogging. I received a lot of complements from it. It’s a simple go-to recipe I created a few years ago that is filling, inexpensive and tasty.

Roasted Vegetables with Pork Steak

 If you want to make this you can add any of the ingredients I mention or add/delete as you like. I vary this recipe all the time.

This only takes about 30 minutes to make it, so it’ll be a quick, hearty meal after a long hard day of work.

Preheat the oven to 425 degrees. 

Roasted Vegetable Ingredients:

1-2 potatoes per person, cubed

1 zucchini, sliced per 2 people

1/2 red or white onion, cubed per 2 people

1/3 each red and green peppers, cubed

1/3 container of Portabella mushrooms, sliced per 2 people

Olive oil

Seasoning salt to taste

Pepper to taste

Celery salt

Paprika

Pork Ingredients:

1 pork steak per person

1/2 cup marinade (I used a marinade from my local meat market. Just use your favorite kind.)

Put the steaks in a shallow dish and pour the marinade over it.

Prepare the vegetables. as mentioned above. Keep each vegetable separate from each other. Put the potatoes in a bowl and drizzle with olive oil to lightly coat. Lightly sprinkle the potatoes with seasoning salt, pepper, celery salt and paprika. (Sometimes I sprinkle with garlic powder as well).

Put the pork in a shallow dish (I usually use a cake pan or pie pan dish for the two of us).  Put the pork in the oven. 

Put the potatoes on a sprayed cookie sheet on a single layer and bake for 15 minutes, turning once at about 10 minutes in.

After 15 minutes have passed flip the pork steaks and return them to the oven. Pull the cookie sheet with the potatoes out of the oven, toss the potatoes and push off to one side of the cookie sheet. In the bowl you used for the potatoes, pour the rest of the vegetables in, drizzle with olive oil and lightly sprinkle the seasonings on. Lay the vegetables in a single layer on the other half of the cookie sheet and return it to the oven. Set the timer for another 15 minutes.

At the 30 minute mark, the roasted vegetables and pork should be done. Test the potatoes and pork for doneness and remove from the oven if done. If not, it should only take another 5-10 more depending on how small or large your cuts are.

As seen in the photo, I mixed the vegetables together and lay it on as a base to the dish, then sliced the pork steak and served on top.

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